A few years back, our founder Phil set out on what would become quite a serendipitous journey across Mexico.

Visiting the milpas, molinos and tortillerias of Mexico, Phil learnt how to make proper corn tortillas, like the ones found in the street markets of Oaxaca & Mexico City . Along the way, he picked up an affectionate nick-name – Blanco Niño.

Inspired by the tastes and traditions of Mexico, Phil returned to Ireland and in 2015, along with a great team, he opened the doors to the Tortilleria in Tipperary.

By dedicating ourselves to the ancient Aztec tortilla-making method of Nixtamalization, and only using the very best ingredients, we are fortunate enough to now call many of the best chefs across Europe our customers.

As it takes a village to raise a child, Blanco Niño wouldn’t exist if it wasn’t for the 100s of crowdfunders who backed us, our amazing customers and our incredible team.